Advertisements

Preparation

1. Simmer and reduce 12oz bock beer to 1/4c in a 4qt. saucepan over medium hi heat
2. Add shallots, garlic, chipotle peppers and heavy cream, simmer until volume has been reduced by half
3. Add lime juice and return to a simmer
4. pour mixture into a blender while very hot and puree
5. while pureeing, add butter cubes one at a time
6. add salt to taste
7 hold in thermal pitcher
8. Top sauce wiyh crabmeeat when assembling.